Curriculum for Waiting VG3 / in-service training at a training establishment (SER3-01)

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plan, carry out, evaluate and document the serving of foods and beverages
use mise en place for laying tables, serving and working the bar
prepare the premises and be able to arrange various forms of table settings
set and decorate the table for different themes and occasions
describe qualities and uses for beer, wine, spirits and non-alcoholic alternatives, including coffee and teas
give an account of how to compose a menu, and preparation methods for this
compose menus and plan meals for different occasions, seasons and groups
master the different serving methods
compose wine lists
prepare and serve hot and cold drinks
use bar equipment and measure and mix drinks according to national and international recipes
show responsibility when serving alcoholic beverages according to the Norwegian Alcohol Act
present and describe menus and beverage lists
recommend combinations of foods and drinks
prepare, present and serve courses from beside a guest's table
sell, present and serve aperitifs and drinks
offer specialised diets and courses for guests from different cultures
give an account of the various intolerances and allergic reactions that come from foods and beverages

present menus and wine lists to guest, and explain professional terminology for these
show professional service when dealing with guests and users
apply the basic principles of sales and marketing
discuss and elaborate on different methods that can promote extra sales and re-sale, and give an account of the relationship between recommendation and sale
give an account of content in relevant national and international legislation applicable to the consumer 's rights and obligations, including rules about the right of appeal
give an account of consumer rights and demands to product labelling and food safety, and current rules and regulation in this area
inform guests about the local community and any local cultural activities
use digital tools at work
use cash settlement routines and the cash register, and master the different forms of payment
use professional terminology

practice good personal, production and food industry hygiene according to current regulations
do quality control for preparations, settings, equipment and the serving premises
do quality controls on foods and beverages that are served to guests
comply with existing company rules and routines for the movement of people and the flow of goods
wash up; do other cleaning chores and inspect cleanliness according to current rules and regulations
sort and handle garbage and waste based on current rules and regulations
follow routines for preventing and fighting insects and other harmful vermin

give an account of the company's business concept, procedures for handling guests and organisation
discuss and elaborate on which factors can influence the company's economic results
discuss and elaborate on the company's working environment, productivity and quality
comply with requirements set for work clothing and discuss and elaborate on the work attire's design based on aesthetics, hygiene and environment, health and safety
give an account of the tasks of inspectorate authorities and areas where the inspectorate applies to the company
comply with current legislation for environment, health and safety
discuss and elaborate on ethical values and norms applicable to serving food and drinks in waiter/waitress work
perform work in line with ergonomic principles

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